Volume of air required in Drying-More air is required to conduct heat to the food to evaporate the water present than is needed to transport the vapor from the chamber.
Once the fire is going in the stove, Turner directs the heat and smoke into the chamber, and the eels are cooked at 160 to 180 degrees Fahrenheit for a minimum of four hours.
炉火烧着后，特纳把热量和烟引进房间，在华氏160至180的温度中熏制鳗鱼至少四个小时。
3
The antenna membrane hangs in a hollow bony chamber, allowing for quick heat loss and maximizing the detected temperature differences between warm-blooded animals and everything else.